Beef N Bird Que started the way most good barbecue does — in a backyard, with a stick burner, and an argument about whether the brisket was ready yet. (It wasn’t.)
Years of trial, foil, and 3am wake-ups later, the backyard pit turned into a small catering operation built around two things: real wood smoke and a refusal to take shortcuts. No gas-assist. No holding overnight. No sauce hiding underseasoned meat.
Today, Chef StrQke runs the whole show — rubbing every brisket, firing every pit, pulling every wing off the grate. The volume stays small on purpose. If we’re booked, we’re booked.
“If I wouldn’t feed it to my mama, it doesn’t leave the pit.”
That’s the bar. Brisket pulled when it probes like butter. Chicken brined a full day before it ever sees smoke. Wings finished hot over the coals so the skin actually cracks. Sides built from scratch every week.
What started as “feed the family” has turned into cookouts, corporate lunches, weddings, and weekly meal prep boxes for people who want real food without the guesswork.
